Le Marais

Chef Max Snyder likes to shake things up, which explains the unlikely and beautiful marriage between lobster salad and a housemade croissant at Le Marais Bistro. Snyder uses spiny lobster (in season), which he dresses in his own mayo made with chile-flake-infused oil. The salad gets tucked into a croissant with a crunchy, lemony salad of napa cabbage.